Better Than Subway's Subs!

We just finished another yummo dinner here at our house. The discussion over the supper table was about the food we had growing up. The bro made the comment that we always knew what we were going to have from week to week, sometimes many of the same things each week....He said that he liked that. My reply was something to the effect that I could gladly go back to that and not make so many yummy new things! To which he promptly recanted and told me that he has enjoyed all the new stuff that I've been making and to PLEASE continue doing so! Hmmmm

As you could probably guess from the title of this post, we had subs for supper tonight. Subway has a meatball sub, that I will admit is pretty good but I found a recipe for Mini Meatball Sliders, and thought I would try it out, except I used mini sub buns instead of dinner rolls.

MINI MEATBALL SUBS

Here is the cast of characters (minus the bread):

INGREDIENTS:
1 Lb. Ground Chuck Or Ground Beef
½ C. Panko Or Other Bread Crumbs
1 Clove Garlic, Minced
½ tsp. Salt
Freshly Ground Black Pepper
½ C. Milk
2 Tbsp. Olive Oil
½ Medium Onion, Diced
1 Jar (large) Marinara Sauce
12 whole Dinner Rolls (or Sub Rolls)
Provolone Cheese Slices


Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls. Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.) Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes. When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball into bun (if using dinner rolls), or several onto sub buns.

Serve immediately!

Yesterday, in anticipation of tonights dinner I made a side dish to go along with. I doctored it up a bit, and it turned out fabulously!

AMERICAN POTATO SALAD:

Items needed:

INGREDIENTS:

5 Lb. Red Potatoes (I used Russet)

6 Eggs

2 C. Mayonnaise

1 Onion, diced

1 Small Green Bell Pepper, seeded and diced

3 Stalks Celery, thinly sliced

2 tsp. Salt

1 tsp. Ground Black Pepper

***NOTE*** I added 3 Tbsp. prepared Yellow Mustard, 2 1/2 tsp. Dill Weed, & some Paprika on top.

Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. (And any other add-in's you use) Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Here's how mine turned out:

I could hardly wait to try it tonight!

Here's the completed picture:

Tomorrow is Wednesday, which means that it's Bible Study Fellowship day for me! I am really enjoying our study through the book of Isaiah this year, and have really learned a lot! I can't believe that it's almost May and that BSF is almost over. :-( I hope that my schedule is open enough next year that I am able to participate again. As I've mentioned in other posts, every few months we have an All Group Fellowship after the main meeting. This is the time when the small group of ladies that I meet with get together at someone's house for a time of food and fellowship. Well, tomorrow is one of those days. I decided to make something simple, but that sounded so good to me! I have been craving Raspberries lately so this is what I decided to make:

EASY RASPBERRY CREAM PIE:

The cast:

INGREDIENTS:

25 Whole Oreo Chocolate Sandwich Cookies
4 Tbsp. Butter, Melted
1 C.  (generous) Raspberries
3 Tbsp. Sugar
2 Containers (6 Ounce Each) Raspberry Yogurt
1 Pkg. (3.4 oz.) Instant Vanilla Pudding Mix
1 C. Heavy Whipping Cream
Extra Raspberries For Garnish

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.


Now before I go on and show you the pictures of the finished product, I have to show you the COOL NEW gadget that I have, that I used for the cookies! It is a MANUAL FOOD PROCESSOR!!!! What is that you ask? It is a food processor that you DON'T have to plug into the wall, and it is FABULOUS!!!!! This thing is truly amazing! It is a New item that The Pampered Chef just came out with, and it is a HUGE hit! I have used mine for so many things and it has become a favorite in my kitchen.

Here it is:

You pump the handle (that round thing on the top) to chop items. Mine is in the locked position.

It has a round rubber grip on the bottom to hold it in place.

I threw the Oreo's in 6 at a time and this is what it did, with very little effort!

The best part is, that this whole little beauty is dishwasher safe...all except the lid which you just want to wipe off with a soapy rag, not submerge it in water. The blades are SUPER sharp as well, and considering how much I've put mine to use in the few weeks that I've had, they've stayed that way. AMAZING!!!!!

And here's the pie right before going into the freezer:

I can't wait to dive into this tomorrow!

Both the Meatball Sub Recipe and the Pie are courtesy of the Pioneer Woman! Boy does that lady have some tasty recipes!

I hope that you all are having a great week so far! Don't forget to check out my Birthday GiveAway post for your chance to win!